Dishes from the wild duck. Tasty and healthy

Unlike poultry, wild individuals eatexclusively natural food and live in a natural environment for them. It is not surprising that the taste of game is much more intense, its meat is darker in appearance and denser, and therefore it is somewhat more difficult to digest.

The domestic bird has become familiar to usproduct, but the benefits of such meat are sometimes questioned. So, the dishes from the wild duck and the domestic one obviously differ in taste and smell, and the household will certainly appreciate it. However, many mistresses categorically refuse and even forbid husbands-hunters to bring booty home. And often the problem is that they simply do not know how to cook a wild duck correctly, to eliminate its natural slightly unpleasant smell, to peel and gut, combine with other products for a better taste, and how to serve your loved ones.

В подготовке тушки - в ощипывании, опаливании и cutting - will help men. And then the landlady will certainly agree to prepare fragrant nutritious dishes from the wild duck. They can be done both in nature and at home.

Recipe

The best way is preparing a wild duck in the oven.The recipe at the same time resembles the usual roast, but it has a number of features. Firstly, in order not to spend a lot of time and effort on careful plucking, it is much easier to remove the skin from one or two birds. Then the carcasses are washed under running water and soaked while preparing the remaining products.

Mine and crush one hundred and fifty grams of any edible mushrooms, two or three medium bulbs, carrots are cleaned and cut into slices, and potatoes - cubes.

Dishes from the wild duck are quite long prepared forbecause of the density of the muscular tissue of the free bird, so we choose ceramic pots for the oven. Thus, all products will languish slowly, and the useful properties of game and vegetables will not be lost.

To start with frying onion and fry onionmushrooms to golden color, then carrots until softening, then add a piece of butter. When everything is ready, sprinkle the resulting mass of a pinch of salt and black pepper. We put it aside.

At this time we process carcasses:cut them into convenient pieces, fold them into a deep cup and generously season with salt, black and burning red pepper, you can also add fragrant ground. So leave to marinate for another 20-30 minutes, after which we cook them in hot oil until golden brown. Next, take out the duck from the pan, and on the juice that remains after it, fry the potatoes. So, all the ingredients of our wild duck dish are ready for potting.

At the bottom pour a little oil, put the piecesbirds. The second layer - potatoes, the third - sliced ​​garlic. The fourth layer is fried mushrooms and vegetables. Evenly distribute, pour a little water (to the edges of the pot still left 4-5 centimeters), close and put in the oven until ready. When serving, decorate with herbs and sprinkle with spices to taste. Bon Appetit!